Szechuan Garlic Chicken
- 1 lb skinless chicken breast
- vegetable oil, (for frying)
- 14 teaspoon cornstarch
- 3 tablespoons chicken broth
- 14 cup garlic, chopped
- 13 cup water chestnuts, sliced
- 13 cup bamboo shoots, or 13 cup cooked carrot
- 12 teaspoon salt
- 12 teaspoon sugar
- 3 tablespoons soy sauce
- 12 cup water
- 1 teaspoon sesame oil
- 1 teaspoon dry sherry, (or rice wine)
- 14 teaspoon salt
- 1 tablespoon sesame oil
- 1 egg white
DirectionsChop chicken breasts into 2-inch square pieces.
Mix marinade ingredients in a medium bowl.
Add chicken; mix well.
Let stand 20 minutes.
Heat vegetable in wok over medium heat 1 minutes.
Add chicken pieces.
Stir-fry until chicken is almost cooked, 3-4 minutes.
Remove chicken, draining well over wok; set aside.
Remove all but 4 tablespoons oil from wok.
Dissolve cornstarch in chicken broth to make a paste; set aside.
Heat oil in wok over medium heat 1 minutes.
Add cooked chicken, garlic, water chestnuts and bamboo shoots or carrots.
Stir-fry about 2 minutes.
Add salt, sugar, soy sauce and water.
Cover and cook over low heat for 10 minutes.
Add cornstarch paste.
Stir-fry until sauce thickens slightly, about 30 seconds.
Stir in 1 teaspoons sesame oil.